The Essential EatingWell Cookbook (2004)
Roasting peppers intensifies their natural sweetness and gives them a depth of flavor that marries beautifully with the mild cheese in this pretty antipasto.
Active Time: 15 minutes |
Total Time: 15 minutes
4 roasted bell peppers, peeled, seeded and sliced (2 cups)
2 tablespoons finely chopped fresh basil
1 tablespoon balsamic vinegar
Salt & freshly ground pepper, to taste
8 1/2-inch-thick slices whole-wheat country bread
1 clove garlic, peeled and cut in half
2 ounces fresh mozzarella, cut into thin strips
2 teaspoons extra-virgin olive oil
Combine roasted peppers, basil and vinegar in a medium bowl. Season with salt and pepper.
Toast or grill bread slices lightly. Rub both sides of the bread with the cut sides of the garlic. Place bread on a baking sheet; top with rthe oasted peppers. Lay mozzarella strips on a diagonal over the roasted peppers and drizzle with oil.
Broil bruschetta 6 inches from the heat source until the cheese melts and starts to brown. Serve hot.
Per serving :
4 g Fat;
1 g Sat;
1 g Mono;
5 mg Cholesterol;
15 g Carbohydrates;
6 g Protein;
2 g Fiber;
215 mg Sodium;
132 mg Potassium
1 Carbohydrate Serving
Exchanges: 1/2 starch, 1/2 vegetable, 1/2 fat
Tips & Notes
Tip: How to Oven-Roast Peppers
1. Preheat oven to 450°F. Place a wire rack on a large baking sheet. Arrange whole bell peppers on the rack.
2. Roast peppers in the center of the oven, turning occasionally with tongs, until blackened in places, 30 to 40 minutes.
3. Transfer the peppers to a large bowl and cover with plastic wrap. Let steam for 10 minutes. Uncover and let cool.
4. With a paring knife, remove stems, skins and seeds. If serving as antipasto, combine accumulated juices with peppers.